Almond Cake Recipe
This light almond sponge is versatile and super easy to make. It’s ideal for both fully covered and semi naked cakes. I usually fill with classic American buttercream (quantities included) and I have also included some flavour suggestions on how you could pair this almond sponge with different fillings to create your own flavour menu.
This recipe requires x4 6inch tins, but can be scaled up or down for other cake tin sizes. I have included a scaling chart in this PDF.
*Please note you will not receive a physical cake, you will receive a digital pdf download. When you purchase the item you will be emailed the PDF download. Please check your spam before sending us an email to info@onepartlove.co.uk if you haven’t received it.
*While you’re completely welcome to use this recipe to create bakes for sale, you must not copy, re sell or distribute this recipe. Thank you for respecting my rights as a baker and creator.
This light almond sponge is versatile and super easy to make. It’s ideal for both fully covered and semi naked cakes. I usually fill with classic American buttercream (quantities included) and I have also included some flavour suggestions on how you could pair this almond sponge with different fillings to create your own flavour menu.
This recipe requires x4 6inch tins, but can be scaled up or down for other cake tin sizes. I have included a scaling chart in this PDF.
*Please note you will not receive a physical cake, you will receive a digital pdf download. When you purchase the item you will be emailed the PDF download. Please check your spam before sending us an email to info@onepartlove.co.uk if you haven’t received it.
*While you’re completely welcome to use this recipe to create bakes for sale, you must not copy, re sell or distribute this recipe. Thank you for respecting my rights as a baker and creator.
This light almond sponge is versatile and super easy to make. It’s ideal for both fully covered and semi naked cakes. I usually fill with classic American buttercream (quantities included) and I have also included some flavour suggestions on how you could pair this almond sponge with different fillings to create your own flavour menu.
This recipe requires x4 6inch tins, but can be scaled up or down for other cake tin sizes. I have included a scaling chart in this PDF.
*Please note you will not receive a physical cake, you will receive a digital pdf download. When you purchase the item you will be emailed the PDF download. Please check your spam before sending us an email to info@onepartlove.co.uk if you haven’t received it.
*While you’re completely welcome to use this recipe to create bakes for sale, you must not copy, re sell or distribute this recipe. Thank you for respecting my rights as a baker and creator.
